| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
Cajun |
Cajun, Main dish, Fish |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
c |
Milk |
| 2 |
|
Pimentos and 1 can liquid |
| 1/2 |
c |
Cream |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lea & Perrins sauce |
| 1/2 |
ts |
Dry mustard |
|
|
Tabasco sauce |
| 2 |
tb |
Flour |
| 2 |
lb |
Raw shrimp |
| 1 |
|
Egg |
| 1 |
|
Small onion |
| 1/4 |
ts |
Pepper |
| 2 |
|
Beef bouillon cubes |
|
|
Onion tops |
| 1/4 |
c |
Hot water |
INSTRUCTIONS
Make white sauce by melting butter, add flour and cook until it
bubbles, add onions, simmer a minute. Add hot milk and cook until
sauce thickens. Add peeled raw shrimp, pimentos and liquid from
one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
cubes disolved in hot water, dry mustard, chopped onion tops, dash
of tabasco sauce. Before removing from fire, add beaten egg and
cream. Mushrooms optional.
From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton
Rouge.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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